TIL using a maple log instead of hickory changes the whole cook

I was out at my buddy Dale's place last Sunday near Austin, Texas for a brisket cook. He's got this old offset smoker he got from his grandpa, and I've always used hickory for everything. But Dale handed me a split of maple from a tree he cut down in his backyard last winter. I was skeptical at first, since I thought fruit woods were just for ribs and chicken. I tossed it in with the oak base and the smoke came out lighter and a little sweet. The brisket after 12 hours had this milder flavor that let the beef really shine through. I've been using hickory for 3 years straight and never tried anything else because I thought it was the gold standard. Has anyone else hit a wall by sticking to one wood for too long?

2 comments

2 Comments

jamiekim1mo ago

Man thats a solid point. I see the same thing in a lot of other stuff too. People find one thing that works and they just stop looking. Like with tools or even recipes. You get comfortable and forget theres a whole world of options out there. Sticking with one wood for three years is kind of like only using one type of wrench your whole life. It gets the job done but you miss out on some pretty good alternatives. Maple sounds like a winner. Might have to grab some myself.

abby_robinson581mo ago

Buddy of mine swore by hickory for years. Finally tried cherry on a whim and said it changed how he even thought about wood. Said he felt like an idiot for being so stubborn.